• Passover's Coming - 15

    From Dave Drum@1:2320/105 to All on Sunday, April 14, 2024 12:58:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Matzo Ball Soup
    Categories: Poultry, Breads, Vegetables, Herbs
    Yield: 26 Servings

    4 lb Broiler/fryer chicken
    1 lb Chicken wings
    6 qt Water
    3 lg Carrots; chopped
    2 md Parsnips; peeled, chopped
    1 md Turnip; peeled, chopped
    1 lg Onion; chopped
    1 bn Fresh dill sprigs
    1 bn Fresh parsley sprigs
    1 1/2 ts Whole peppercorns
    3 ts Salt

    MMMMM------------------------MATZO BALLS-----------------------------
    5 oz Box matzo ball mix
    4 lg Eggs
    1/4 c Safflower oil
    1/4 c Rendered chicken fat
    2 tb Snipped fresh dill
    2 tb Minced fresh parsley
    10 c Water

    Place chicken and wings in a stockpot; add water,
    vegetables, herbs and seasonings. Slowly bring to a
    boil. Reduce heat; simmer, covered, 1-2 hours.

    Remove chicken and wings and cool. Strain broth through
    a cheesecloth-lined colander; reserve vegetables. Skim
    fat. Remove meat from bones and cut into bite-sized
    pieces; discard bones. Return broth, vegetables and meat
    to pot. If using immediately, skim fat. Or cool broth,
    then refrigerate 8 hours or overnight; remove fat from
    surface before using. (Broth may be refrigerated up to 3
    days or frozen 4-6 months.)

    Meanwhile, in a large bowl, beat matzo ball mix, eggs,
    oil, chicken fat, dill and parsley until combined. Cover
    and refrigerate for at least 30 minutes.

    In another stockpot, bring water to a boil. Drop rounded
    tablespoonfuls of matzo ball dough into boiling water.
    Reduce heat; cover and simmer until a toothpick inserted
    into a matzo ball comes out clean (do not lift cover
    while simmering), 20-25 minutes.

    Carefully remove matzo balls from water with a slotted
    spoon; place 1 matzo ball in each soup bowl. Add soup.

    Shannon Sarna, South Orange, New Jersey

    Makes: 26 servings (6-1/2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


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